Ah yes — Mexican Bread Pudding (Pan de Elote / Pan de Leche) 🍞🌶️
This dessert is rich, comforting, and subtly spiced, often featuring cinnamon, vanilla, sometimes a hint of citrus, and a custardy texture that’s slightly sweet and perfect for soaking up a caramel or dulce de leche sauce.
🍮 Mexican Bread Pudding
Ingredients (9×13-inch pan, serves 8–10):
Bread Pudding Base:
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6–7 cups day-old bread, cubed (Mexican bolillo, French bread, or challah works)
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4 cups whole milk
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1 cup heavy cream
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4 large eggs
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1 cup sugar
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1 tsp vanilla extract
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1–2 tsp ground cinnamon
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1/4 tsp nutmeg (optional)
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Zest of 1 orange or lime (optional, for extra aroma)
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1/2 cup raisins or chopped nuts (optional)
Optional Topping / Sauce:
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1/2 cup dulce de leche or caramel sauce
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Whipped cream for serving
Instructions:
1. Preheat oven:
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350°F (175°C)
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Grease a 9×13-inch baking dish.
2. Prepare bread:
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Place cubed bread in the prepared dish.
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If using raisins or nuts, sprinkle over the bread.
3. Make custard:
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In a large bowl, whisk together milk, heavy cream, eggs, sugar, vanilla, cinnamon, nutmeg, and citrus zest.
4. Assemble:
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Pour custard evenly over bread cubes, pressing down gently to soak all pieces.
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Let sit 10–15 minutes for bread to absorb custard fully.
5. Bake:
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Bake 45–55 minutes, until custard is set and top is golden brown.
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Check with a knife inserted into the center — it should come out clean.
6. Serve:
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Serve warm or at room temperature.
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Drizzle with dulce de leche, caramel, or a little sweetened condensed milk.
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Optional: sprinkle extra cinnamon or powdered sugar on top.
🌟 Tips for the Best Mexican Bread Pudding:
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Day-old bread absorbs custard better than fresh bread.
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For a richer flavor, replace 1/2 cup of milk with evaporated milk.
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Add chocolate chips or coconut flakes for a twist on the classic.
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Let the pudding rest 10–15 minutes after baking — flavors deepen and texture firms slightly.
I can also make a Mexican “Tres Leches Bread Pudding” version that’s soaked in a milk mixture and super creamy, perfect for those who love ultra-moist desserts.